Renaissance Hotel

Inspector notes: Observed a large metal tray of cooked chorizo inside of a walk-in cooler that had been cooked and cooled the night prior to the inspection according to the person in charge. The internal temperature of the chorizo as measured using a probe thermometer was at 52°F. It was observed that the tray of chorizo was wrapped in plastic wrap and the chorizo was at a depth of at least 6-7 inches deep in the center portion. According to the person in charge, the chorizo had been cooked and cooled the night prior and had not been taken out of the walk-in cooler or worked with prior to the temperature assessment. The cooked chorizo was embargoed at time of inspection (see embargo form). It was observed that the chorizo was stored in a pan that was approximately 4 inches deep, however the center portion of the chorizo was sticking above the top edge of the pan by a few inches, creating a depth closer to 6-7 inches in the center. It was also tightly wrapped in plastic wrap. Discussed with person in charge to cool foods in wide, flat shallow pans at a depth no greater than 4 inches deep, uncovered and placed up high inside of the walk-in cooler so that it can cool effectively or to utilize ice baths to help speed up cooling if necessary. Once cooled to 41°F, food can be stored in deeper containers. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling